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Entrees
Thai
2 - 4 servings
1 hour 20 minutes
10 minutes
2 tablespoons Extra Virgin Olive Oil
1/4 cup Coconut Milk
2 tablespoons Tamari
10 pods Melissa’s Sweet Tamarind - peeled; seeds discarded
1 tablespoon Curry Powder
1 1/2 teaspoons Freshly Ground Pepper
1 tablespoon Garlic Powder
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
1 teaspoon Granulated Sugar
2 pounds Boneless Skinless Chicken Breast - cut into 1/4-inch strips
Wooden Skewers - soaked in water
2 tablespoons Extra Chunky Peanut Butter
1 (14 oz.) can Coconut Milk
1 tablespoon Red Thai Curry Paste
1 tablespoon Fish Sauce
1 tablespoon Brown Sugar
In a bowl, combine the olive oil and the next 9 ingredients. Add the chicken and massage it into the marinade until well coated. Place the bowl contents into a resealable plastic bag and refrigerate for 1 hour.
Meanwhile, place all of the sauce ingredients into a saucepan. Turn the heat to medium and whisk until everything is well combined. Set aside.
Prepare a hot grill.
Thread the chicken onto the skewers and place them on a hot grill. Cook them until you get nice grill marks, about 3 minutes. Flip them and repeat, about 3 minutes or until the internal temperature is 165ºF.
Remove the chicken skewers from the grill and place them onto a platter. Tent them with foil to keep them warm.
Heat the sauce over medium heat. When it is hot, either pour it over the skewers or pour it into a sauce bowl for dipping.
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